{"id":2471,"date":"2016-02-03T06:10:58","date_gmt":"2016-02-03T11:10:58","guid":{"rendered":"http:\/\/www.knowyouroots.com\/ijustgottashare\/?p=2471"},"modified":"2016-01-30T09:25:46","modified_gmt":"2016-01-30T14:25:46","slug":"repurposing-the-marc","status":"publish","type":"post","link":"https:\/\/www.knowyouroots.com\/ijustgottashare\/2016\/02\/03\/repurposing-the-marc\/","title":{"rendered":"Repurposing the marc"},"content":{"rendered":"

I love to reuse, repurpose and eliminate waste wherever I can. It actually makes me a little giddy to create something valuable out of a thing most people would discard. So, when I read Rosemary Glasdstar\u2019s suggestion to use the marc from making Fire Cider<\/a> into chutney, I was all over it. The marc is the plant material left over after you have filtered\/pressed all the liquid out. My Fire Cider<\/a> recipe was made from such wonderful and powerful ingredients (ginger root<\/a>, horseradish root, turmeric, onion, garlic, jalapeno peppers, and lemons), it did seem a shame to compost it. And thanks to Rosemary, I have something yummy to do with it.<\/p>\n

During the process, I learned that it was not necessary to put the Fire Cider <\/a>through a press which leaves the left over marc rather dry and chutney is not supposed to be dry. I ended up adding some Fire Cider<\/a> to moisten it up. Therefore, if you intend to use the marc from the Fire Cider<\/a>, simply filter it through a cheesecloth lined stainless steel strainer.<\/p>\n

Here\u2019s my version of Fire Cider Chutney<\/strong>.<\/p>\n